The Pasty from the Upper Peninsula

By Michelle McCarthy
@michellemccarthy504

If you have traveled along the shores of Lake Superior or Michigan in the Upper Peninsula of Michigan, you can't travel far without having a native Finnish staple in the U.P., The Pasty. From the days of iron ore and copper mining to logging, these wonderfully, filling yet easy to eat delicacy is the perfect 'on the go' in the woods staple.
I know you will enjoy this recipe, as all of us 'Yoopers' agree, you do not know what you are missing until you have a pasty. As they in Italian, "tempo per mangiare", time to eat!

Rating:

★★★★★ 1 vote

Comments:

4 Comments

Serves:

Prep:

50 Min

Cook:

45 Min

Ingredients

3 1/2 c: flour
3/4 c: shortening
1 c: ice water
3/4 tsp: salt
4 1/8 c: potato
1 c: onion, diced
1 c: rutabaga
1 3/4 c: shredded carrot
1 lb: lean ground beef
3/4 lb: lean ground pork
3/4: beef bouillon, cubes or 1 tbls of beef base
1/2 c: hot water
1 Tbsp: black pepper
1 tsp: salt

How to Make The Pasty from the Upper Peninsula

Step-by-Step

1With a wire whisk, mix together flour and salt in a large bowl.
2Cut in shortening.
3Make a well in the center of the mixture and quickly stir in the ice cold water.
4Form dough into a ball; Set aside
5Dissolve the bouillon cube or beef base in the hot water.
6Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
7Roll out pastry dough into 6 x 8 inch rectangles.
8Place about 1 1/2 cups of filling in the center of each rectangle.
9Bring 6 inch sides together, and seal.
10Cut a slit in the top of each pasty to vent. Place on dull, not black, cookie sheet.
11Bake in 425 degree oven for 45 minutes.
12Serve with Ketchup! Yumm!